Williams-Sonoma cookbooks are excellent. The recipes are always beautifully presented, with mouthwatering pictures to illustrate each dish and clear, precise instructions. Some of their books are small, in the one or two subject genre, but not only are they fairly comprehensive, but there are so many of them that just about every subject is covered. Williams Sonoma's Essentials of Baking is not one of those small volumes, however.
The book is more than 300 pages and covers everything from yeast breads to pies to cookies, in addition to including a number of sauces, custards and frostings that complement the baked goods. The recipes are beautifully photographed and well-written, complete with a number of substitution suggestions and alternative preparations (food processor vs stand mixer, for example). The best part is the introduction of basic techniques. It covers equipment, ingredients and a few techniques/skills that every baker needs to know (creaming butter and sugar, zesting oranges, checking yeast), all very precisely and without getting too pedantic; the section is limited to a perfect 20 pages. If you use the book as a guide, you won't make a misstep when you bake Potato Rolls, Tarte Tatin, Shortbread or Pain au Chocolat.
Food bloggers are fans of this book, too. Check out the recipes for Oatmeal Crunch Squares, Rhubarb Cobbler, Chocolate Peppermint Bark Cookies and Cream Puffs, complete with tempting photos.
Chocolate-stuffed bananas on the grill
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Beware kids' menus!
Reader Comments (Page 1 of 1)
8-21-2006 @ 8:49AM
Jay said...
Like its cousin, Essentials of Grilling, Williams-Sonoma Essentials of Baking is the ultimate sourcebook for the modern home baker.Whether creating easy muffins and quickbreads, artisan-style yeast loaves, or special occasion cakes and pastries, the reader will find what they need within the pages of the book.
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8-21-2006 @ 10:28AM
Marjorie said...
Yum. Here's my granola recipe.
Crunchy Granola Snack
I usually make a half batch.
1 1/2 cup brown sugar
1/2 cup water
4 teaspoons pure vanilla extract
1 teaspoon salt or to taste (I use a pinch)
8 cups rolled oats
2 cup chopped pecans or walnuts, or slivered or sliced almond, sunflower seeds, etc.
Preheat oven to 275 degrees F.
Line 2 cookie sheets with parchment paper and reserve. ( or not) The new silicon sheets work well.
Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes or cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
In a large mixing bowl, combine oats and brown sugar syrup mixture. Stir until thoroughly mixed. Add nuts. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time or even Cheerios. When granola has cooled completely, store in an airtight container. Scoop out in 1 cup portions—even good as a cereal.
Enjoy,
Marjorie
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8-21-2006 @ 5:01PM
Matt said...
We have this one, I got it for my wife who loves to bake (I, on the other hand, do most of the cooking - note the distinction). Absolutely everything we have made out of here has been fantastic. Also good for learning basic techniques rather than feeling like you have to dumbly follow along.
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8-21-2006 @ 8:18PM
Jennifer said...
I can attest to the wonder that is this cookbook. It's a very good instructional book, and I didn't find it intimidating at all.
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